Tamarind Broth with Puréed Toor Dal and Spices

A heat wave has once again enveloped Ontario, and that means lighter meals are in order. I’ve been serving a lot of salads lately, and wanted something fairly light, but different. A craving for Indian creations got me searching for some new ideas. The first book I flipped through was …

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4 Ingredient Raw Peanut Butter Chocolate Cups

Before I moved away from processed sugar and store-bought treats, Reese’s peanut butter cups used to be a weakness of mine. Now that I have learned more about making healthy treats in my own kitchen, especially healthy raw delights, I can still enjoy the taste of peanut butter and chocolate …

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No Croutons Required – July / August Edition submission requests

It’s my turn to host No Croutons Required this month. Alternately hosted by my good friend Jacqueline of Tinned Tomatoes and Lisa’s Kitchen, this monthly event features vegetarian and vegan soups and salads. It’s been a hot summer so far, so I except we will be seeing plenty of salads …

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My Legume Love Affair # 96 – June 2016

Once again I was the host for MLLA for the month of June. Legumes are an important source of protein for vegetarians and vegans alike. A special thanks to all who took the time to contribute a recipe to inspire other cooks in the kitchen. Thanks to dear Susan of …

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Dressed Up Kale Salad

With the wicked heat and high humidity here in London, Ontario lately, salads are surely in order. And the simpler and healthier, the better. This also happens to be the time of year to take advantage of seasonal vegetables, and as kale is one of my favorites, this leafy and …

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Bisi Bele Bhath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is essentially a south Indian variation of north Indian kitcheree — the classic one-pot meal — with the use of tamarind, coconut, aromatic spices and a tempering characteristic of south Indian cooking. The bisi bele spice mix is a rather unique …

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Chickpea Olive Salad with Za’atar and Cherry Tomatoes

With temperatures soaring at the end of May, a simple salad was just what I wanted for dinner. Of course, simple is very often the tastiest, especially when it’s simple that you want and you’re using great ingredients. I’ve been enjoying finding ways to use za’atar lately — a highly …

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My Legume Love Affair #96 – June Edition 2016

I’m excited to host My Legume Love Affair this month. As many of my readers will know, this is a long running event focusing on the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me of Lisa’s Kitchen. Each month we have …

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No Croutons Required Soup and Salad Roundup for May 2016 – Early Summer Edition

It was my turn to host No Croutons Required this month. As many of my readers will know, this is a monthly roundup of vegetarian and vegan soups and salads alternately hosted by my dear friend Jacqueline and myself. We had a nice turnout this month and so I have …

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Cannellini Bean and Asparagus Salad with Mushrooms

After an uncommonly cool spring, it is suddenly blazing hot here in southwestern Ontario. So this means that salads are in order, both to cool and refresh the palate and to avoid hovering over a hot stove for lengthy periods of time. This sudden heat wave also happens to coincide …

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